Notes

Vinnie Cilurzo. Russian River Brewing Company
In a brew keltle, heat 6 gallons (23 L) of water to 150°F
(66"C).
2. Place cracked crystal malt in a mesh steeping bag and place
in kettle. Let steep for 1 5 minutes.
3. Remove the mesh bag and bring the wort to a boil.
4. Once boiling, turn off heat and add light dry malt extract,
1 ounce (28 g) of Magnum hops, and 1'/2 ounces (43 g)
of the Columbus hops and return to a boil for 90 minutes.
5. Add 1'/2 ounces (50 g) of Columbus hops and boil for
30 minutes.
6. Add 3 '/2 ounces (100 g) Columbus hops and 1'/2 ounces
(43 g) Willamette hops and turn off the heat.
7. Swirl contents of kettle to create a whirlpool.
S. Cool the wort and rack to a fermenter leaving as many of the
solids behind in the kettle as possible.
9. Pitch the cooled wort with the ale yeast listed above at
68°F (20°C).
10. Add air through a carbonating stone or rock the fermenter
gently to get air mixed in with wort and yeast and ferment for
five to seven days.
11 . Once the fermentation is complete, add '/2 oz (15 g)
of Columbus hops, '/4 ounce (7 g) Amarillo hops, and '/4
ounce (7 g) Chinook hops to fermenter.
12. After 7 days, rack beer to a secondary fermenter and add 3/4
ounce (21 g) Chinook hops and let sit for 3 to 5 more days.
13. Before bottling, clean and sanitize bottles and caps and create
a priming solution of 1 cup (235 mt) boiling water and
priming sugar. Siphon beer into a sterilized bottling bucket,
add the water-diluted priming solution, and gently stir. Bottle
and cap beer. Beer will be ready to drink in about 2 weeks.